Fried Rice with Ground Beef and Vegetables

This Fried Rice with Ground Beef and Vegetables is an easy, hearty dinner made with cold cooked rice, seasoned ground beef, colorful vegetables, eggs, and a simple savory sauce. It comes together quickly in one large skillet and is perfect for busy weeknights when you need something filling without a lot of prep.

Using day-old rice is the secret to getting the best fried rice texture. The grains stay separate and develop lightly toasted edges instead of turning soft or mushy. Ground beef adds plenty of protein and flavor, while peas, carrots, onion, and bell pepper make this an easy complete meal.

Why You Will Love This Recipe

This fried rice is fast, budget-friendly, and easy to customize with whatever vegetables you already have. It is also a great way to use leftover cooked rice.

The ground beef gives the dish a richer, heartier flavor than traditional vegetable fried rice, making it satisfying enough to serve as a complete dinner.

Ingredients

3 cups cooked rice, preferably day-old and cold
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 small bell pepper, diced
2 large eggs
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce, optional
1 teaspoon toasted sesame oil
2 tablespoons vegetable or avocado oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 green onions, sliced
Sesame seeds for garnish, optional

Ingredient Notes

Rice: Cold leftover rice works best because it has had time to dry slightly in the refrigerator. Freshly cooked hot rice contains more moisture and can become sticky when fried.

Ground beef: Lean ground beef is ideal because it provides plenty of flavor without leaving too much grease in the skillet. Drain excess fat after browning if necessary.

Vegetables: Frozen peas and carrots are convenient, but fresh carrots, corn, broccoli, mushrooms, cabbage, or zucchini can also be used.

Soy sauce: Low-sodium soy sauce gives you better control over the salt level. Add more at the end only if needed.

How to Make Fried Rice with Ground Beef and Vegetables

Break up the cold rice with your hands or a fork so there are no large clumps.
Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
Add the ground beef and chopped onion.
Cook while breaking the beef into small crumbles until browned and no pink remains.
Ground beef should reach at least 160°F.
Drain excess grease if needed.
Add the minced garlic, garlic powder, onion powder, and black pepper.
Cook for about 30 seconds until fragrant.
Add the diced bell pepper and frozen peas and carrots.
Cook for three to four minutes until the vegetables are hot and slightly tender.
Push the beef and vegetables to one side of the skillet.
Add a little oil to the empty side.
Crack in the eggs and scramble until just set.
Mix the eggs into the beef and vegetables.
Transfer everything temporarily to a plate if your skillet is crowded.

Fry the Rice

Add the remaining oil to the hot skillet.
Add the cold rice and spread it into an even layer.
Let the rice cook undisturbed for about one minute so some grains begin to toast.
Toss and continue cooking for another three to four minutes.
Return the beef, vegetables, and eggs to the skillet if you removed them.
Pour in the soy sauce and optional oyster sauce.
Toss everything together over medium-high heat.
Cook for another two to three minutes until the rice is hot throughout.
Turn off the heat and stir in the toasted sesame oil.
Finish with sliced green onions and optional sesame seeds.
Taste and add additional soy sauce or black pepper if needed.

The Secret to Good Fried Rice

The most important ingredient is cold rice. When cooked rice sits refrigerated, the grains become firmer and drier, which makes them much easier to fry without clumping together.

If you need to use freshly cooked rice, spread it onto a large baking sheet in a thin layer and let it cool completely. Refrigerating it for 30 to 60 minutes can help remove excess moisture.

Use High Enough Heat

Fried rice cooks best over medium-high to high heat. The skillet should be hot enough to lightly toast the rice rather than simply steam it.

At the same time, avoid overcrowding the pan. If your skillet is small, cook the rice in two batches and combine everything at the end.

How to Keep Fried Rice from Becoming Salty

Start with low-sodium soy sauce and taste before adding extra. Oyster sauce also contains salt, so you may not need any additional salt at all.

If the finished rice tastes too salty, add more plain cooked rice or additional vegetables to balance the flavor.

Easy Variations

For spicy beef fried rice, add sriracha, chili garlic sauce, or crushed red pepper flakes.

For garlic fried rice, increase the fresh garlic to four or five cloves.

For extra vegetables, add broccoli, mushrooms, corn, shredded cabbage, or diced zucchini.

For pineapple beef fried rice, add one cup of drained pineapple chunks during the final few minutes.

You can also replace the ground beef with ground chicken or turkey. Cook ground poultry to at least 165°F.

What to Serve with Beef Fried Rice

This recipe is filling enough to serve as a complete meal, but it also pairs well with steamed dumplings, egg rolls, roasted broccoli, cucumber salad, or stir-fried vegetables.

For extra heat, serve chili crisp, sriracha, or hot sauce at the table.

Storage and Reheating

Cool leftovers promptly and store them in an airtight container in the refrigerator for up to three to four days.

Reheat in a hot skillet with a small splash of water or oil, stirring until the rice and beef are steaming hot throughout.

You can also microwave individual portions, stirring halfway through for even heating.

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